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Classic Turkish baklava made with wafer-thin yufka pastry sheets, brushed with melted butter and filled with ground pistachios. After baking, the golden-brown syrup pastry cake is soaked with warm sugar-lemon syrup, which seeps into the crisp layers. A timeless dessert from Gaziantep.
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per serving
For the syrup, place the sugar and water in a small saucepan over medium heat and bring to the boil, stirring occasionally. Add the lemon juice and simmer gently over low heat for 10 minutes, until the syrup has thickened slightly. Remove from the heat and set aside.
Melt the butter slowly in a small saucepan over low heat. Remove from the heat and skim off the whey that settles, leaving clarified butter.
Grease a rectangular baking tin (30 × 40 cm) with a little melted butter. Lay the first 10 yufka sheets in the tin one at a time, brushing each sheet evenly with melted butter. Allow the sheets to overlap slightly.
Spread the ground pistachios evenly over the lower pastry layer and press down lightly.
Lay the remaining 10 yufka sheets one at a time over the pistachio layer, brushing each sheet with melted butter. Brush the top layer generously with the remaining butter.
Using a sharp knife, cut into diamonds: first make diagonal cuts from one corner to the other at even intervals of approx. 3 cm, then cut in the opposite direction. The cuts must reach the bottom of the tin without cutting through the lowest pastry layer.
Place the baking tin in the preheated oven and bake at 170 °C conventional heat for 45 minutes, until the surface is evenly golden-brown and crisp.
Immediately after removing from the oven, pour the still-warm syrup evenly over the top. Drizzle the syrup in a thin stream over the entire surface so that it seeps into the cut diamonds.
Allow the baklava to cool at room temperature for at least 60 minutes so that the syrup is fully absorbed. Before serving, carefully separate the diamonds.
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